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1
Boil the chicken stock and put Israeli couscous in the pot.
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2
Lower the heat so stock simmers and cook the couscous covered until tender (approximately 8-10 minutes).
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3
After couscous is cooked al dente, turn the heat off and leave the couscous to continue cooking in the covered pot.
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4
This will ensure the couscous soaks up any excess liquid and becomes fluffy.
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5
In the meantime, in a bowl mix salt, 1/2 tsp of tumeric, a dash of red pepper, and the ladys fingers.
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6
Set aside.
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7
In a skillet, heat two tablespoons of olive oil, put in cumin seeds, curry leaves (if available), and shallots.
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8
Fry until fragrant.
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9
Add in ladys fingers, and mix with shallots, seeds, and oil for a bit.
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10
The ladys fingers will soak up much of the oil and you may have to add a bit more if the pan starts to burn.
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11
Add in rest of the spices (cumin powder, corriander powder, red pepper powder, salt) and mix well.
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12
When it seems like the ladys fingers are well mixed with the spices, are getting a bit crispy on the edges (ie.
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13
they are no longer mushy and sticky), add in the bell peppers.
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14
Cook until bell peppers are soft.
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15
Turn heat off.
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16
Now, check on the Israeli couscous.
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17
If there appears to be liquid left, then drain it out.
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18
Put couscous in same skillet as vegetables and mix well.
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19
Adjust salt to taste.
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20
Best served as an accompaniment to a chicken or a white fish main dish.
